Lamb Chops

[DLT]

I've got some lamb chops that need used up.Any Ideas on the best marinade and smoke I could use on these?Thanks.
Darryl

[Fuzzybear]

Not a clue man but let us know what you come up with...[:D]

"A mans got to know his limitations"
Glendora, CA - USA!

[Regforte]

Hiya DLT,

You'll hear many people say lamb is best done hot and fast on a grill. I agree that it's great that way, but I don't agree that it's not a candidate for cooking in a smoker. I get great results doing lamb and I always have some in my freezer.

I use this recipe on lambs roasts and chops and I think it's good. The steps are:

1. Marinate
2. Sear
3. Smoke in a preheated smoker


Marinade

4 large shallots
4 cloves garlic
2 T rosemary
1 serrano pepper, seeded
3/4 C olive oil
2 t cracked black pepper
1 t juniper berries
1 T spice rub
1 t salt
1 T orange zest
juice of 1/2 orange

Stick all the ingredients into a food processor and whizz it up. I use a morter and pestle but an FP works just fine. Cover the meat with the marinade and let it sit at least two hours, preferably overnight.

Remove the meat from the marinade and sear it on a very hot grill or cast iron pan.

Preheat your smoker to the highest possible temperature. I get mine up to about 250 F with full smoke. Put in the meat and cook it until it's just medium rare. I like about 130 - 135 F internal, but this will vary by taste and by the cut of meat (large roasts should come out a little earlier because of temperature overshoot).

If you want you can also use a dry rub. Here's one I use for lamb. You can substitute or leave out any of the hard to find ingredients, like smoked tomatoes. Don't worry about that part of it, just have fun and experiment a little.

You can make your own smoked tomato powder from this recipe with your smoker but I'll leave that to another discussion.

Good luck!

Lamb Rub
========

Qty     Unit            Ingredient
0.25   C      Paprika
0.25   C      Garlic Powder
5.00   t      Onion Powder
1.00   T      Salt
1.00   T      Black Pepper
1.00   T      Cane sugar
1.00   T      Sage
1.00   T      Thyme
1.00   T      Smoked Tomato
1.00   T      Guajillo Chile
1.00   T      Pasilla Chile
1.00   t      Cumin
1.00   t      Ginger
1.00   t      Clove
1.00   t      Caraway
0.50   t      Juniper

[Chez Bubba]

Lamb is awesome smoked. I have only done roasts and my prep compared to reg's is pre-schoolish.[:I]

If I were to do chops, I'd be tempted to marinate, cold smoke 3-4 hours, then fire up the grill. But, I've never tried it and my opinion is worth every cent you paid for it.[:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Kummok]

MAN!....Ya gotta LOVE this forum[:p]  I'm starting to believe that if you can't get the answer here, you've found something pretty unique. Just wait until I bag a caribou and find out who's already smoked caribou ribs![:D]

Kummok @ Homer, AK USA

[Chez Bubba]

That sounds like a promise to me! Want me to send you some ammo so I'll feel like I've contributed?[:D][8D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Kummok]

As you'll see when you visit, ammo is NOT in short supply around here [:0] My dad's a retired Alaskan hunting/fishing guide, gunsmith, and Winchester collector....I'll email you a photo of last year's "small" Winchester exhibit seperately, since I still haven't figured out the posting photos thang.....We are NOT welcome folks in PC circles [;)][:D][8D]

Kummok @ Homer, AK USA

[Chez Bubba]

Then we're gonna fit right in. Do you understand the term "Class III"?[;)]

BTW, congrats on becoming a 4-star general.[8D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?